A fiery hot pepper sauce, my Peri Peri Sauce recipe is not for the faint of heart, although it can be tamed down for those wanting a slightly milder sauce. Used as either a side or a marinade, it has a citrusy, garlicky kick that is great with both chicken and seafood or to possibly light up a Bloody Mary cocktail.
Peri Peri Sauce originated in southern Africa and the literal translation from Swahili to English is ‘pepper pepper’. Mozambique was a Portuguese Colony from 1498 to 1975 so you find Peri Peri sauce in a lot of Portuguese cooking (Peri Peri Chicken is amazing!!!).
You’re going to love my Peri Peri Sauce recipe, try it as a marinade for chicken or shrimp. Or if you’re a fan of Mexican chips and salsa, have it as a side, this may be your new favorite sauce, it’s pretty amazing.
Here’s my Peri Peri Sauce recipe:
- 25 Bird’s Eye Chilies (12 for a milder sauce)
- 1 Red Onion
- 12 Cloves Garlic
- 2 Lemons, zest and juice
- 4 Tomatoes
- 2 Red Bell Peppers
- ¼ Cup Olive Oil
- ¼ Cup Red Wine Vinegar
- 1 Tablespoon Salt
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Red Pepper Flakes
-Have a cool saucepan ready to receive the pureed ingredients
-Add the chilies, garlic and olive oil to a food processor and pulse until finely diced, add to saucepan
-Process the onion to ¼ inch dice, add to saucepan
-Repeat this process for the tomatoes and bell peppers
-Add all remaining ingredients to the saucepan
-Place over medium-high heat and bring to a low boil, reduce heat to low and let simmer for 20 minutes